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Closeup of Cranberry Orange Muffins in a muffin tin.
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Cranberry Orange Muffins

These Cranberry Orange Muffins deliver on every level with tart berries, bright citrus flavor, and that addictive icing-soaked sugar crust. Five minutes to mix, huge payoff.
Course Breakfast, Dessert
Cuisine American
Keyword cranberry muffins, cranberry orange muffins, fall baking, muffins
Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 209kcal
Author Maike Corbett

Equipment

Ingredients

Orange Icing

Instructions

  • Preheat the oven to 400° Fahrenheit and line a muffin tin with paper liners or set silicone muffin cups on a baking sheet.
  • In a large bowl, stir together the flour, sugar, baking powder, and cinnamon until fully combined.
  • Make a well in the center and add the orange juice and applesauce. Mix until the batter is smooth and no dry streaks remain.
  • Gently fold in the cranberries, making sure they are evenly distributed without overmixing.
  • Spoon the batter into the prepared muffin cups, filling each about three-quarter full. Sprinkle the tops generously with raw sugar.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
  • While the muffins cool, whisk together the icing ingredients, adjusting the consistency to your desired thickness for drizzling. Drizzle over the cooled muffins before serving.

Notes

Makes 12-15 muffins.

Nutrition

Calories: 209kcal | Carbohydrates: 50g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 208mg | Fiber: 1g | Sugar: 32g | Vitamin A: 58IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg